Cheesecake Factory Chicken Di Pana Recipe (Copycat)
Chicken Di Pana Recipe is a rich and creamy Italian pasta dish, so it’s a perfect dish for making ahead. It’s also delicious when reheated. You can use it as an appetizer or as a side dish. It makes a perfect meal or any time of the day.
Ingredients
- Large chicken breasts (3), pounded to 1/4” thick
- 1 cup Flour
- 1 tablespoon Parsley
- 1 Egg (beaten)
- Salt and pepper to taste
- 3 tablespoons Stick butter (cut into small pieces)
- 3 tablespoons White wine
- 3 tablespoons White wine vinegar
- 3 tablespoons Chicken broth
- 1 Shallot (diced)
Instructions
- On a plate, combine the flour and parsley. Each chicken breast should be dipped in the egg and then dredged in flour.
- Melt 3 Tablespoon butter over medium-high heat. Cook each chicken breast in the hot pan.
- For about 4 minutes, cook on the other side for another 4 minutes. Cook the chicken for an additional 5-7 minutes or until it is fully cooked. Season with salt and pepper.
- Meanwhile, bring chicken broth, white wine vinegar, and shallots to a boil.
- The mixture should be reduced by half after boiling for about 3 minutes.
- Add pieces of butter slowly, while whisking constantly, after removing from heat.
- Add another couple of pieces of butter after the first two have been incorporated, and continue adding butter until the sauce is creamy. To taste, add salt and pepper.
- Add a few spoonfuls of sauce to a plate and arrange your chicken on top. For the full Cheesecake Factory experience, serve with mashed potatoes and steamed broccoli. Delicious!